Tandoori Fish

Steps

1. a full kettle to the boil
2. Heat first measure of oil in a medium pot (with a lid) on medium heat. Cook onion, carrots and salt for about 3 minutes, stirring, until softened. Add bulgur spice mix, chilli/cayenne pepper (if using) and bulgur and cook a further 1 minute, stirring, until fragrant. Add boiling water and bring to a simmer. Once simmering, cover, remove from heat and leave to steam for 10 minutes.
3. While bulgur is cooking, prepare the rest of the meal. Place peas in a small, heat-proof bowl and cover with boiling water and a plate. Leave for 3-4 minutes then drain.
4. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. In a medium bowl, combine tandoori spice mix, yoghurt and salt. Add fish and toss to coat well. Set aside.
5. Grate cucumber into a medium bowl and stir through all remaining cucumber raita ingredients. Set aside and season to taste just before serving.
6. Heat 1 teaspoon of the oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook fish, in batches, for 1–2 minutes each side, until slightly charred and just cooked through. Use remaining oil for second batch.
7. Fluff up cooked bulgur with a fork and stir through peas and lemon juice. Season to taste with salt and pepper.
8. divide curried bulgur and tandoori fish between plates. Top with a dollop of cucumber raita. Squeeze over a wedge of lemon.